Top 10 Chickpea Recipes

Chickpeas or garbanzo beans are well known all over the world as a versatile and nutritious ingredient. Chickpeas are a great source of plant-based protein, folic acid, fiber, and manganese. Chickpeas are popular as the main ingredient in hummus, but there are a lot of chickpea recipes that are also delicious and appetizing. Here are the top 10 chickpea recipes that you can prepare and cook at home.

1Chickpea Recipes #1 – Spicy Roasted Chickpeas


  • 2 cups of cooked chickpeas
  • ¼ teaspoon of salt
  • 1 ½ teaspoon of olive oil
  • ¼ teaspoon black pepper
  • ¼ teaspoon of paprika
  • ¾ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • Dash of cayenne pepper

Directions: Preheat the oven to 425 degrees Fahrenheit. Pat dry the chickpeas using paper towels and make sure to remove the loose skins. Pour the chickpeas on a baking sheet lined with parchment paper and mist or apply olive oil. Toss the chickpeas using a spoon or hands. In a small bowl, combine all the seasonings and whisk until completely mixed. Sprinkle the seasoning mixture onto the chickpeas and toss until well coated. Bake for 25 minutes. Stir the chickpeas at the 15th-minute mark.

2Chickpea Recipes #2 – Cinnamon Toast Crunch Roasted Chickpeas


  • One 15 ounces can chickpeas, drained, rinsed, and dried thoroughly
  • 2 tablespoons of sugar
  • 1 tablespoon of tahini
  • 1 tablespoon of cinnamon

Directions: Preheat your oven to 425 degrees Fahrenheit. Grease the baking sheet. In a small bowl, combine sugar and cinnamon and mix. Toss chickpeas with tahini until fully coated. Sprinkle the cinnamon and sugar mixture on the chickpeas until fully coated. Spread the chickpeas on the baking sheet and roast for 15 to 20 minutes. Don’t forget to stir every 5 minutes so they don’t get burned on one side.

3Chickpea Recipes #3 – Smashed Chickpea and Avocado Sandwich


  • 1 avocado, pit removed and scooped from peel
  • 1 handful of parsley
  • 2 scallions chopped roughly
  • 2 ounces feta cheese
  • 2 tablespoons of lemon juice from 1 small lemon
  • 15 ounces can of chickpeas
  • 2 stalks of celery, diced
  • Sandwich bread, preferably toasted sourdough
  • Cucumber slices and spinach for sandwich toppings – optional

Directions: Combine avocado, scallion, feta cheese, lemon, and parsley in a food processor. Mix until smooth. Some prefer to have a fairly chunky texture. Add the resulting mixture to a bowl. Add the celery to the bowl. Drain and rinse the chickpeas and pour it into a plastic ziplock bag. Put the bag on the counter and smash half of the chickpeas with your palm a few times. Half the chickpeas are smashed and the other half is whole. Add the smashed chickpeas to the bowl with the avocado mixture and celery. Mix everything together. Spread on bread to make your sandwich. Top with cucumber slices and fresh spinach if you want.

4Chickpea Recipes #4 – Risotto with Caramelized Onions, Chickpeas, and Mushrooms


  • 1 tablespoon of olive oil
  • 1 cup of Arborio rice
  • 1 small onion, sliced thinly
  • 1 cup of mushroom slices
  • 1 clove garlic, minced
  • 1/3 cup white wine, dry
  • ½ cup chickpeas, rinsed
  • 5 to 6 cups of hot chicken or veggie broth
  • Salt and pepper to taste
  • Fresh herbs – optional

Directions: Heat olive oil in a large pan over medium-low heat. Cook the onions for 5 to 10 minutes, until it begins to caramelize. Add the mushrooms and cook for 5 minutes more until mushrooms are caramelized. Mix in the garlic and rice. Continue to stir for 1 minute or until the rice is fully coated. Pour in the white wine and let it simmer until it has just evaporated. Add the broth, but 1 cup at a time, stirring until each cup is absorbed by the rice. The result should be creamy and not mushy rice. Once the texture is just right, add the chickpeas. Add salt and pepper, and any fresh herbs that you like.

5Chickpea Recipes #5 – Gluten Free and Grain Free Chickpea Protein Bars


  • One 15-ounce can chickpeas, drained and rinsed
  • ½ cup of very soft dates
  • ¼ cup creamy peanut butter or creamy seed butter
  • 1 teaspoon of vanilla extract
  • 1/3 cup green pumpkin seeds, toasted
  • ¼ teaspoon fine sea salt
  • 2/3 vanilla protein powder
  • 1/3 cup dried cranberries

Directions: Line a 9×5 inch loaf pan with parchment paper, foil, or plastic wrap. In a blender or food processor, process the dates, chickpeas, peanut butter, vanilla, and salt until smooth. Stop once or twice to scrape the sides. Add the green pumpkin seeds, protein powder, and dried cranberries. Process until completely combined. The resulting mixture should look like a dough ball. Press the mixture evenly into the pan. Put in the refrigerator for at least 4 hours. Remove using the pan liner and begin cutting into bars. Serve or store in an airtight container in the ref for up to 2 weeks. You can also store it in the freezer for up to 2 months.

6Chickpea Recipes #6 – Minty Chickpeas and Yogurt Parfaits


  • 1 cup chickpeas, cooked
  • 2 cups of grated cucumber
  • 2 cups of Greek yogurt
  • ½ cup raisins
  • ¼ cup finely chopped mint
  • Salt and pepper to taste

Directions: Draw out the juice from the grated cucumber. Put the grated cucumber on a paper towel or cheesecloth and squeeze out the juice. Set aside on the strainer to let the remaining liquid drain out. Combine mint and yogurt and season with salt and pepper. Mix them all together. Layer the ingredients, starting with the raisins, followed by the chickpeas, the grated cucumbers, and the yogurt. Top with chopped walnuts and a little bit of the mint leaves. If you don’t want to layer the ingredients, you can just mix them all together.

7Chickpea Recipes #7 – Carrot Hummus


  • 1 cup carrots, chopped
  • One 15 ounces can chickpeas, rinsed and drained
  • 2 tablespoons of lemon juice
  • ¼ cup tahini or sesame seed paste
  • 2 cloves garlic, quartered
  • ¼ teaspoon salt
  • ½ teaspoon ground cumin
  • 2 tablespoons snipped parsley

Directions: Cook carrots in a boiling water for 6 to 8 minutes. Put the cooked carrot in a food processor and add the chickpeas, tahini, cumin, garlic, lemon juice, and salt. Cover and process until you have a smooth texture. Transfer to a bowl and stir in the parsley. Cover the bowl with a plastic wrap or foil and place in the refrigerator for at least 1 hour or even up to 3 days. If it becomes too thick, you can just add water. Serve with vegetable sticks, whole-grain crackers, or whole-wheat pita bread.

8Chickpea Recipes #8 – Coconut Red Curry with Chickpeas


  • 2 tablespoons ginger, minced
  • 1 tablespoon coconut oil
  • 5 cloves of garlic, minced
  • 2 shallots, minced
  • 3 tablespoons of red curry paste
  • 1 red bell pepper
  • 1 cup chopped the eggplant
  • Two 14-ounce cans light coconut milk
  • One 8-ounce can bamboo shoots
  • 1 full teaspoon ground turmeric
  • 2 to 3 tablespoons coconut sugar
  • One 15-ounce can chickpeas, rinsed and drained
  • 1 to 2 dried red chili – optional
  • 1 cup green peas – optional
  • Fresh basil or cilantro for serving – optional

Directions: Heat a large pot over medium heat and add the coconut oil, garlic, ginger, and shallot. Sauté for 2 to 3 minutes. Add the red curry paste and the dried red chili (optional). Stir frequently and cook for 1 minute more. Add the eggplant and bell pepper and stir enough to coat. Add the coconut milk, turmeric, bamboo shoots, coconut sugar, and chickpeas. Stir and combine everything and let it simmer over medium heat. Reduce to low heat and cook uncovered for 10 to 15 minutes more. Add green peas (optional) and cook for 5 minutes more. You can serve it as it is or over rice. Garnish with cilantro or fresh basil if you want.

9Chickpea Recipes #9 – Chickpea and Vegetable Grain Bowl


  • 1 cup mixed salad greens
  • 1 cup quinoa, cooked
  • 1 cup root vegetables, roasted
  • ¼ cup canned chickpeas, rinsed
  • 1 tablespoon feta cheese, crumbled

Directions: In a serving bowl, combine the mixed greens, quinoa, roasted vegetables, chickpeas, and feta cheese. If you want to make it ahead of time, just cover and store it in the refrigerator for up to 1 day. If you are storing more than a day, then separate the salad greens and just combine it with the other ingredients before serving.

10Chickpea Recipes #10 – Dark Chocolate Chickpea Brownies


  • One 14-ounce can chickpeas, drained and rinsed
  • 1/3 cup raw cacao powder
  • 2 eggs
  • 2/3 cup coconut sugar
  • 2 tablespoons canned coconut milk, full-fat
  • 2 teaspoons baking powder
  • ½ cup dark chocolate chips
  • 1 teaspoon coffee grinds (optional), or you can use instant coffee

Directions: Preheat the oven to 350 degrees Fahrenheit. Line a 9×9 pan with parchment paper, or you can just lightly oil it. Combine all the ingredients in a blender or food processor and blend until you have a smooth texture. Pour the resulting brownie batter into the prepared baking pan. Bake for 24 to 26 minutes. Allow the brownies to cool down for at least 20 minutes before serving. This is one of the best chickpea recipes that you can have for dessert or snack.

So there you have it. Our top 10 chickpea recipes that are simple and easy to make, but very delicious and nutritious. The main star of each recipe is the chickpeas. If you are looking for a healthy lunch, dinner, or snack, then try out these ten best chickpea recipes.

Top 10 Chickpea Recipes